Indian cuisine is known for its variety in taste, flavour and aroma. Throughout the country, a number of dishes which exude the traditional flavours of the region can be found. But one cuisine which has gained immense popularity throughout the country is the Mughlai cuisine.
Characterized by thick gravies, mild aromas and exotic spices, the Mughlai cuisine offers a host of dishes that unique in flavour, texture, taste and aroma. Prepared by blending exotic spices, herbs and nuts, this cuisine has dishes that cover the spectrum of flavour.
From the mild and almost sweet tasting Shahi Paneer to the heavily spiced chicken and meat dishes, the Mughlai cuisine is perhaps the most popularly served dishes in restaurants in India and abroad. The history of Mughlai cuisine in India is quite interesting. Before the British rule, the cuisine of the agrarian society of India centered mainly on vegetables and pulses.
The princely houses had their own cuisines dished out by their palace cooks. However, with the invasions by the Afghan and Turkish armies, the geography and the cuisine of India saw a significant shift. When Babur invaded India in 1526 AD, he established an empire that ruled most parts of India for a succession of 200 years. During this period, a lot of Mughal attributes were inculcated into the Indian society and its cuisine.
The cuisine of the Mughals was a lavish affair. Presentation besides taste and aroma was of great importance in the Mughal cuisine. This was a new thing to India. The kitchens of the Mughal kings had expert cooks from different parts of the country who infused the Mughal cooking style with Indian spices and came up with the unique cuisine called Mughlai. Tandoor dishes, biriyanis and gold and silver foil wrapped sweet dishes were all the staple items on a Mughal dining table and these have today become a daily inclusion in the meal of an average Indian.
Unlike most Indian dishes, the Mughlai cuisine is not an easy to prepare item. It requires specific ingredients and a lot of time for preparation. As these were food items meant for emperors, the time and dedication invested in cooking was great and this, probably, is the reason that distinguishes Mughlai from any other cuisine.
Mughlai is an incredible blend of ingredients. The balance of spices and herbs used to create that perfect and taste is something that is quite amazing. Here’s a Mughlai dish that is comparatively easy to prepare at home:
Shahi Dal
This is also known as the Panchratna Dal as it uses 5 different kinds of lentils. You will need:
1/4 cup of red lentils
1/4 cup of split yellow pigeon peas
1/4 cup of yellow lentils
1/4 cup of split Bengal gram
1/4 cup of split black lentils
2 large onions chopped
2 large tomatoes chopped
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 pinch of hing
4 tbsps of ghee
A pinch of paanch photon
5 tbsps of whisked yogurt
Method:
Mix all the lentils. Clean, add salt and set for boiling. Keep in mind that you need to get a paste when the lentils are done boiling. You can use a pressure cooker for better results. Mash the dals after they boil to get a paste with uniform consistency. Set aside.
Now in a kadhai pour some oil. When hot add the onions and fry till they are golden brown. Now add all the spices and when done pour in the dal.
Next in another vessel, heat the ghee and add the paanch photon. Once they stop spluttering, add the tomatoes and the yogurt and fry till this oil separates.
Remove this from the fire and add to the dal mixture. Garnish with chopped coriander leaves and serve with naan or rice.
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